The first time I tasted Farinata it was the base of an Arugula, roasted cherry tomato and Parmigiano salad that was to die for! Farinata is a savoury flatbread made with a batter of chickpea flour, water, olive oil and salt. I added sliced sautéed onions and rosemary. This chickpea pancake is closely related to the French version called Socca.

The pancake is made in a cast iron skillet and when done, it is golden and crispy on the outside and tender in the middle. 

I’ve topped this rosemary and onion chickpea flour cake with a tomato salad. Drizzle with olive oil, white balsamic, maldon salt and ground black pepper. 

I make this salad every summer when juicy tomatoes are in season. Once you’ve made it, so will you. The farinata makes a lovely base for not only a tomato salad, but grilled vegetables, charred broccoli and lemon, and even a caprese salad. 

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Farinata with Tomato Salad

Course Salad

Ingredients

• 1 ½ cups chickpea flour
• 1 ¾ cups water
• ¾ tsp sea salt
• 1 tsp ground black pepper
• 5 tbsp olive oil
• ½ medium onion, thinly sliced (optional)
• 1 tbsp dried rosemary, optional

For the Topping

• ½ cup baby arugula
• ¼ cup basil leaves
• 1 cup mixed cherry tomatoes, halved
• Shaved parmesan

Instructions

• Sift chickpea flour into a bowl; add salt, then slowly add the water, whisking to eliminate any lumps. Stir in 2 tbsp olive oil. Cover, and let sit for 1-2 hours.
• The batter will thicken and should be about the consistency of heavy cream.
• Preheat oven to 400°F.
• Put a 9-inch cast iron skillet over medium high heat and add 2-3 tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot add onion and let it cook for a few minutes. Pour in batter and sprinkle top with rosemary.
• Drizzle a little olive oil over top and bake for 20-25 minutes until it is set in the middle and the edges are crispy.
• Turn on broiler and broil top for a minute or two until it turns golden brown.
• Allow to set for a few minutes and then carefully remove from pan.
• Top with arugula, herbs, cherry tomatoes, a drizzle of olive oil, white balsamic and maldon salt. This recipe was inspired by Mark Bittman